Roasted Tomato Chutney is a popular Indian chutney recipe. It is loaded with the smokey flavor of roasted tomatoes, spiciness of green chilies, freshness of coriander, and mustard oil. In Northern India, this vegan, gluten-free tomato chutney is known as bhune tamatar ki chutney.
About Roasted Tomato Chutney…
Roasted Tomato Chutney is a popular chutney in North India especially Uttar Pradesh. It is a flavorsome summer affair.
When there is a lesser variety of seasonal vegetables available in the market, simple, homemade condiments like tamatar ki chutney adds great variety to the everyday menu.
The word ‘bhune’ is a Hindi term for anything that is roasted. The tomatoes and chilies are roasted over the direct flame to get the smokey flavor in the chutney. The fire-roasted tomatoes give chutney its name – bhune tamatar ki chutney.
At times I feel it is the Indian take on the Mexican tomato salsa. Who knows, maybe the recipe was inspired by the authentic salsa.
Ingredients Required:
You need only 5-ingredients for making this tomato chutney.
Fresh Tomato – use the ripe and juicy tomatoes
Green Chilli – helps in cutting down the acidity of the tomatoes.
Fresh Coriander – makes the chutney refreshing and aromatic
Salt
Mustard Oil – gives a spicy and pungent flavor to the chutney.
How To Make Bhune Tamatar Ki Chutney:
It takes less than 20 minutes to make this roasted tomato chutney at home from scratch. Let’s see how to do it in two simple steps.
Roasting: It is the key step in making this tamatar chutney. Tomatoes and green chilies roasted/grilled over the direct fire flame gives chutney an intense smokey flavor. You can grill them in a BBQ as well.
Mixing: Remove the charred skin of tomatoes. Roughly chop the roasted tomatoes, green chilli, and coriander for a rustic texture. Mix with salt and mustard oil. Or you can process them together in a food processor.
Serving Suggestions:
Bhune Tamatar Ki Chutney is one multi-purpose dip that can be served in so many ways.
You can serve it as a side dish with any Indian main-course curry or dal. Or simply serve it with masala potato fry and paratha for a hearty meal.
Roasted Tomato Chutney can also be served as a dip with snacks and munchies.
Bhune Tamatar Ki Chutney is one of the quickest, tastiest condiments that can be done in no time.
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Bhune Tamatar Ki Chutney
- Hand Mixer
Ingredients
- 2 – 4 medium-size tomato
- 1 – 2 green chili
- Salt to taste
- 1/4 Cup chopped fresh coriander
- 2 tablespoon mustard oil (sarson oil)
Instructions
- Rinse the tomato with water. Pat dry with a kitchen towel. On top of each tomato, make a cross or an 'x' mark using a sharp knife (refer to the recipe video).
- To roast the tomato, you can keep them directly over the flame or use a wire mesh. You can roast the tomato on a bbq grill as well.
- Roast the tomatoes till the skin is charred. Keep on turning tomatoes while roasting.
- Once roasted, transfer the tomatoes to a bowl filled with cold water. This step helps in removing the skin of the tomatoes easily. Remove the charred skin of each tomato.
- Combine roasted tomato, chilli, salt, and coriander in a food processor. Pulse to get a combine and get a coarse texture. You can manually chop them as well.
- Add mustard oil and mix nicely. Taste and adjust the seasoning accordingly.
- Transfer roasted tomato chutney to a clean jar and store in the fridge or serve immediately.
Recipe Notes:
- Along with tomatoes, you can roast green chilies as well.Â
- Tomatoes and green chilies roasted/grilled over the direct fire flame gives chutney an intense smokey flavor. You can grill them in a BBQ as well.
- You can either chop the ingredients or pulse in a food processor. The idea is to get a chunky and coarse chutney instead of a smooth paste.Â
- You can store this chutney in the fridge for a week.Â
11 comments
I am bookmarking this one.. Too good
I loved the recipe as well as your blog. Wonderful job, will keep peeking in. Good luck 🙂
This sounds interesting. I should definitely give it a try. Great photos again.
Keep up the good work. Hope you can fill the void created by the sad demise of Tarla Dalal.
I loved this red harissa concept and recipe…I am planning to buy a fridge soon and will definitely try this one out 🙂
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nice one.
Does one need to peel the charred flesh from the tomato and chilies ?
No need. It adds a smokey flavor to the chutney. But if you are not comfortable eating them, you can.
Looks amazing 🙂
Please do give it a try. It tastes delicious.